I went to the garden late this afternoon and harvested 10 oz. of green beans, 4 butternut squash (10 lb. 14 oz. total), a big handful of Swiss chard and the last dahlia. I only took the squash that had brown stems, the remaining 9 (!) still have green stems, so they might grow and ripen a bit more. I need to carefully watch the night temperatures though.
I still have a lot of tomatoes coming in from my community plot. For tonight’s dinner, I slow-roasted some with minced home-grown garlic and fresh thyme (90 minutes at 300F). I then chopped the tomatoes and added them to sauteed (home-grown) shallots and (store-bought) crimini mushrooms. I served everything over penne pasta, topped with grated cheese and fresh basil. No photo of the final dish – it was gone to quickly.
I went to Franklin Park this Tuesday afternoon to watch my son’s soccer game. Fall is here.